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–+ servings
Easy Pumpkin Bread

Pumpkin Bread

Camila Benitez
This pumpkin bread recipe is easy and delicious! It's perfect for breakfast, snack time, or even dessert. The best part about this recipe is that it only takes a few minutes to prepare and is made with simple ingredients that you likely already have in your pantry. So, if you're looking for a quick and tasty treat, give this easy pumpkin bread recipe a try!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12

Tools

Ingredients
  

  • 250 g (2 cups) of all-purpose flour, spooned into a measuring cup and leveled-off
  • ¼ teaspoon kosher salt
  • ½ teaspoon Non-Aluminum baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh grated nutmeg
  • ¼ teaspoons ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¾ cup avocado oil or (1-½ sticks) unsalted butter , softened
  • 1-½ cups granulated sugar
  • 1 tablespoon Unsulphured molasses such as Grandma's
  • 2 large eggs , room temperature
  • 1 (15-oz) canned 100% pure pumpkin puree
  • 1 tablespoon pure vanilla extract or clear vanilla

Instructions
 

  • Preheat the oven to 325 °F and set an oven rack in the middle position. Line with parchment paper or grease (two) 8 x 4-inch loaf pans with butter and dust with flour; alternatively, use a baking spray with flour in it. Set aside.
  • In a medium bowl, sift together the flour, baking soda, baking powder, cloves, ground cinnamon, allspice, ground ginger, and nutmeg; set aside.
  • In a large bowl, whisk together the pumpkin purée, sugar, eggs, vanilla, and oil until well combined.
  • Combine dry ingredients with wet ingredients, and fold until combined and there are no streaks of flour remaining (a few lumps are ok). Fold in any additional ingredients if using. Transfer the batter to the prepared loaf pans, and smooth the top with a spatula.
  • Bake until golden brown and puffed in the center, and a toothpick tester inserted into the center of the loaf comes out clean, anywhere from 65 to 75 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely.

Notes

How to Store & Re-Heat
  • To store: Pumpkin bread, let it cool completely, and wrap it tightly in plastic or aluminum foil. You can also store it in an airtight container. The bread will stay at room temperature for 3-4 days. If you want to store it for longer, you can freeze it for up to 3 months.
  • To reheat: Frozen pumpkin bread, allow it to thaw in the refrigerator overnight, and then heat it in a 350°F (175°C) oven for 5-10 minutes or until warmed through.  You can also reheat individual slices in the toaster or microwave. When reheating in the microwave. Enjoy!
Make Ahead
Pumpkin bread is a great recipe to make ahead of time, whether you're planning for a busy week or a special occasion. You can prepare the batter up to 2 days in advance and store it covered in the refrigerator until you're ready to bake it. When you're ready to bake the bread, pour the batter into a greased loaf pan and bake according to the recipe instructions.
Alternatively, you can bake the bread in advance and store it in plastic wrap or aluminum foil in the refrigerator or freezer until you're ready to serve it. If stored in the fridge, the bread will keep well for 3-4 days. If stored in the freezer, the bread will keep well for up to 3 months. Just allow the bread to cool completely before wrapping it and storing it. Then, when you're ready to serve the bread, reheat it using one of the methods described in the previous answer.
How to Freeze
Pumpkin bread freezes very well, making it an excellent option for meal prep or storing leftovers. To freeze pumpkin bread, let it cool completely and wrap it tightly in plastic or aluminum foil. You can also store it in an airtight container or a freezer-safe zip-top bag. Be sure to label the container with the date, so you can track how long it has been stored in the freezer. Pumpkin bread will keep well in the freezer for up to 3 months.
When you're ready to eat the bread, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the bread in a 350°F (175°C) oven for 5-10 minutes or until warmed. You can also reheat individual slices in the toaster or microwave. Be sure to store the bread in a dry, cool place in the freezer, away from any strong-smelling foods, to maintain the quality and flavor of the bread.
Nutrition Facts
Pumpkin Bread
Amount per Serving
Calories
246
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
27
mg
9
%
Sodium
 
165
mg
7
%
Potassium
 
61
mg
2
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
3
g
6
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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